I have a local fish market that offers lobster tails with claw meat, and also lobster stock and shells. If you can't get that, a regular store-bought lobster tail with shell would suffice, but I would suggest using three of them, rather than two, to make up for the difference in claw meat.

Directions:Heat oil in a pot and add onion, garlic and carrot. Cook until softened. Add water, vinegar, lobster shells, herbs and spices and bring to a boil (could substitute lobster stock for this step). Reduce heat and simmer for about 15 minutes.

Next, remove lobster shells and add champagne. Boil until liquid is reduced to 1/2 cup, about 30 minutes. Strain and transfer remaining liquid to a skillet.

Heat liquid in a skillet over medium heat. Slice lobster into medium sized medallions and reserve. Add butter, allow to melt, then add sliced lobster. Mix in tarragon, lemon juice and green onions; then poach until lobster is opaque, stirring constantly, about 3-4 minutes. Finally, transfer lobster to a serving plate(s) and garnish with lemon zest. Serve with some of the champagne butter sauce. Yum!